One-Pan Quinoa and Roasted Vegetable Medley
Haylie Pomroy phase 1 diet compliant one-pot quinoa side dish that is ready in less than half an hour.
Servings 2 servings
Ingredients
- 1/2 cup quinoa dry, rinsed
- 3/4 cup water or veggie broth
- 1/2 cup canned tomatoes diced or crushed (no sugar added)
- 1/2 zucchini diced (about 1 cup)
- 1/2 cup onion diced
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika optional, for flavor
- 1-2 tbsp Fresh parsley chopped
- Salt and pepper to taste
- 1 tsp Lemon juice optional
Instructions
- Preheat your oven to 400°F (200°C).
- In a small oven-safe skillet or baking dish, mix the rinsed quinoa with 3/4 cup water or broth. Stir in the 1/2 cup canned tomatoes (with a bit of their juice), cumin, smoked paprika (if using), salt, and pepper.
- Spread the diced zucchini and onion evenly over the quinoa-tomato mixture. The veggies will roast while the quinoa cooks below, absorbing the tomato flavor.
- Cover tightly with foil (or a lid) and bake for 25-30 minutes. Check at 25 minutes—quinoa should be fluffy and liquid absorbed. If it’s too wet, uncover and bake 5 more minutes.
- Remove from the oven, fluff with a fork to combine the roasted veggies and quinoa, and sprinkle with fresh parsley. Add a squeeze of lemon juice if desired.
- Split between two plates and serve warm.